Spiced Nuts Smörgåsbord

In my house candied nuts are practically a constant fixture--I like to keep a small bag of them on hand to serve to guests, toss into salads, and--let's be honest--eat as snacks when I get peckish. They also make a pretty amazing addition to homemade trail mix or granola bars! If you're ready to join me on the candied nut train, here are a few of my favorite recipes for candied spiced nuts. Spicy Party Nuts have it all--tangy lime, sweet honey, and spicy chili powder and cumin flavors! These addicting treats bake up brown and crispy, and you'll find that these nuts are the hit of your next party. They're also great on salads, in pilafs, or as anytime munchies.

Sweet and Spicy Candied Pecans are a mixed blessing. I would like to give them a wholehearted endorsement, but I am unfortunately still recovering from the last time I made a batch. As soon as they came out of the oven, with their gorgeous mahogany color and fragrant aroma, I was hooked. I found myself hovering around the pan and nibbling them constantly. I ate them for pre-dinner snacks and post-dinner treats. It is safe to say that, except for the handful I used in another dessert, I ate the whole batch myself in a few days. So, although I love these crunchy, spicy devils, I have to warn you that unless you have a willpower of steel, or hate delicious candied nuts, you should exercise extreme caution around these pecans.

Spiced Nuts can join popcorn and chocolate-covered almonds on the list of "foods I cannot stop putting in my mouth." This recipe is a little bit unusual--instead of being coated with sugar and baked, the nuts are first tossed with egg whites, then a mix of granulated sugar and cinnamon. The foamy whites bake to form a crispy shell that's lighter than air, giving these nuts a unique and delicious texture. I like using pecans and walnuts, but you can use any nuts you like.

Get the recipes:
Spicy Party Nuts
Sweet and Spicy Candied Pecans
Spiced Nuts

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Nut Photos c Elizabeth LaBau, licensed to About.com, Inc.

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Spiced Pumpkin Bites

Chunks of fresh pumpkin are candied in an aromatic blend of spices to create a sweet fall treat that melts in your mouth. Be sure to buy pumpkins that are labeled “baking” or “pie” pumpkins—the decorative Halloween-style pumpkins are not meant for cooking or eating.

Check out my full list of pumpkin-flavored candies here.

Prep Time: 15?minutes

Cook Time: 30?minutes

Total Time: 45?minutes

Ingredients:

• 3-lb whole pumpkin (2 lbs of pumpkin flesh)
• 1 cup packed brown sugar
• 2 cinnamon sticks
• 1-inch section of fresh ginger, peeled and chopped into 3 or 4 pieces
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 cup granulated sugar
• 2 tbsp ground cinnamon

Preparation:

1. Cut the pumpkin in half, and remove the seeds and as much stringy pulp as you can.

2. Remove the pumpkin’s skin. I have found that the easiest way to do this is to cut it into quarters and use a sharp vegetable peeler. If your peeler isn’t suited to the task, you can use a knife, being sure to remove as little flesh as possible.

3. Cut the pumpkin into 1-inch chunks, and place the chunks in a medium saucepan.

4. Pour water over the pumpkin until all pieces are covered. Cover, and bring to a boil for 15 minutes.

5. After 15 minutes, stir in the brown sugar, and add the cinnamon sticks, chopped ginger, and spices.

6. Cover again and boil for another 15 minutes.

7. Turn off the heat and let the pumpkin sit in the spiced syrup overnight. This step can be shortened or omitted, but it helps the pumpkin to retain as much flavor as possible.

8. After its overnight soak, remove the pumpkin from the liquid and place it on a drying rack set over waxed paper. Move the pieces so that none of them are touching.

9. Allow the pumpkin to dry for at least 12 hours—again, overnight is preferable. If you are in a hurry, you can turn your oven to its lowest setting and place the pumpkin in the oven with the door ajar for 3-4 hours.

10. After the pumpkin has dried, mix together the ground cinnamon and granulated sugar and roll each piece in the mixture.

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